Guys, this is the recipe for that amazing, thick, sweet balsamic glaze that is served at a lot of restaurants. It is also the perfect glaze for my caprese salad.
Here is the recipe:
- balsamic vinegar
- honey
- brown sugar (optional - you could make this with only honey to keep it healthier).
Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid. I usually just pour it back into the original bottle (since I like to use all of it).
I store this back in my pantry and I haven't ever had it go bad or taste bad. I read that it is supposed to be refrigerated but I left it in my pantry so it wouldn't harden. Maybe refrigerate it to be safe... or else you can be seriously rebellious like me and leave it at room temperature, haha.
Good luck and have fun!
Tiff
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